Horchata is a sweet rice drink found in most Mexican restaurants around here. I love it, but it is so sweet and not that good for you. Let’s just say I wouldn’t give it to Baby Bird. My husband the other day made a comment about how I should honor myself enough to eat as well as I feed her. Hmmm, something to think about.

Anyway, I’ve had this bag of raw cashews that I have been wanting to use. The other day I threw a few in a version of this puréed butternut squash soup, which was good, but I was still wanting to try out a nut milk with our new blender. I was inspired today to try making a horchata-inspired cashew milk.

Forgive the poor photo quality and any typos as I’m blasting this off from my phone.

Raw Cashew Horchata Recipe

• 1 cup of raw cashews
• 1 Tablespoon of agave, golden syrup or sweetener of your choice, or to taste
• 1 Tablespoon vanilla extract
• 2 teaspoons cinnamon
• 3 cups of water
• Ice

Place first 5 ingredients in a blender and blend very well. Serving chilled over ice vastly improves the flavor.

Variation: This would probably be delicious with raw almonds as well.

And the verdict? Two sippy cups quickly drained and baby sign for “more.”